Friday, January 6, 2012
Korean Beef Stew By Plant Swap
2 lb beef short ribs with bones
2 slices of korean radish, cut into 1 inch thick strips (sorta like daikon, except really fat- can use sakurajima or daikon radishes, too )
2 gingko nuts, peeled
3 chestnuts, peeled
5 jujubes, cleaned and shredded (can be bought online or in korean/asian grocery stores- usually dried)
1 ginseng root, washed and sliced
3 T. soy sauce
3 T. sugar
5 Cloves garlic. peeled & sliced
2 slices fresh ginger, peeled
Preparing the Beef:
Cut off the fat and put the beef in cold water for about 20 minutes. Keep switching the water, until there's no more blood comes out from the beef.
Put the beef in a heavy pot and add enough water to cover it. Add soy sauce, sugar, garlic and ginger, and cook over high heat. Keep the lid on until it starts to boil, then open halfway & reduce the heat to medium high. Keep cooking, until the beef is done (when it's very soft & comes off the bone easily).
As the beef cooks, it's oils & fats will be released into the water, and float to the top. Use a ladle or spoon to skim off this oil, so the beef comes out tasting clean. The cooking time for the beef could vary from 30 minutes to 1 hour, depending on it's size. As the water evaporates, add more to keep the level constant. When the beef is almost done cooking, add the radishes, gingko nuts, chestnuts, jujubes and ginger & briefly bring them to a boil.
serve it up!